Peggis Venison Jerky Recipes

Steps:

• 1. Use deer roasts cut from the hind quarters & loins of deer. Trim & remove all outer silver skin.
• 2. Mix dry seasoning & water in gallon pail. **Can get dry seasoning from Sausage Maker, online. We buy ours in Des Moines, but I see now that Sausage Maker has it.
• 3. Put meat in net bags for hanging & smoking. Inject liquid into meat from every angle so that it is thoroughly distributed inside the meat. Cure in fridge in covered container for 7 days. I put these in a deep hotel pan & cover the pan with plastic wrap & then invert a shallow hotel pan on top of it.
• 4. At the end of 7th day,set out on counter the night before you smoke it to get to room temp. So... if you inject it on a Monday morning, then the next Sunday night before you go to bed, set it out to room temp.
• 5. Smoke meat @ 130 ° for 2 ½ hours, With smoke on it.Take away the smoke chips,& increase temperature to 175° for 6 more hours or so until internal temperature of meat is 156°. Hams should only be about 136°. May take longer. May take less.
• 6. Take meat off & immerse meat in a sink of ice water to bring the internal temp. of meat down, to stop the cooking process. When cooled off, drain & return to fridge to cool overnight. Next day, remove the netting & slice thin on electric slicer. Slice against the grain, not with the grain. I freeze in 1# pkgs. Double wrap with freezer paper or vacuum pack it.
• 7. IF DOING PORK: We use a pork butt & remove bone & cut in half. Follow all steps above, except internal temp. should only get to 140° We freeze it whole & use as a small ham.
• 8. ALSO POR LOIN: Follow all steps above , except temp. should be 140°. The loins, we slice thin & freeze also & when ready to use, just heat in oven on a broiler pan with water in the lower pan & cover with foil, to just steam it slightly. Then place several heated slices on warm hamburger bun or hoagie & slather with thin, warmed BBQ sauce, like at Arby's.

Steps:

• 1. FREEZE MEAT WHILE STILL IN THE ROAST STAGE (RAW). THEN REMOVE FROM FREEZER & LET SLIGHTLY THAW. SLICE ON SLICER OR BY HAND TO 1/8"TO 3/16" THICK AGAINST THE GRAIN. IF YOU SLICE WITH THE GRAIN, IT WILL BE TOUGH & STRINGY.
• 2. MIX ALL OF MARINADE TOGETHER & PUT MEAT IN. AFTER ABOUT 30 MINUTES, I LOVE TO TASTE THE MEAT. IT IS CURED BY THEN. IT IS HEAVEN. DO NOT PACK MEAT TIGHT. I DO THIS PART ABOUT 7 PM & LEAVE OUT ON COUNTER FOR ABOUT THE NEXT 3 HOURS & WALK IN & STIR WITH WOODEN SPOON EVERY 30 MINUTES OR SO, TO MAKE SURE IT IS EVENLY DISTRIBUTED. MARINADE IN FRIDGE OVERNIGHT. DO NOT PACK TOO TIGHTLY.
• 3. NEXT MORNING,EARLY, WASH SINK OUT THOROUGHLY. PLACE SOME SORT OF DRAINER IN BOTTOM OF SINK. I USE A ROUND PIE COOLING RACK. POUR JERKY & MARINADE OUT IN SINK. NOW GO HAVE YOUR COFFEE WHILE YOU ARE WAITING ON JERKY TO DRAIN. PLACE ON DEHYDRATOR TRAYS & PLACE IN DEHYDRATOR.
• 4. I HAVE A BIG SQUARE DEHYDRATOR WITH 10 TRAYS & FAN. WHEN ALL TRYS ARE IN, LEAVE DOOR AJAR ABOUT 3 INCHES FOR PROBABLY 3 HOURS UNTIL MOST MOISTURE LEAVES. THEN CLOSE DOOR & CONTINUE DEHYDRATING. IF YOU DON'T DO THIS, IT WILL STAY WET ALOT LONGER. IT TAKES ABOUT 6 FULL HOURS . MEAT IS DONE WHEN IT IS DRY TO THE TOUCH & YOU BEND IT & IT DOESN'T FEEL RUBBERY, BUT DON'T OVER DRY, TO WHERE IT STARTS TURNING WHITE (SALT CONTENT). I THROW IT ALL IN A BIG STAINLESS STEEL BOWL & LEAVE OVERNIGHT TO FINISH AIR DRYING. THEN THE NEXT DAY, I VACUUM PACK IT IN 1/2# BAGS.
• 5. I MIX 7 BATCHES OF THIS UP IN ONE BIG CONTAINER & ADD 14# MEAT. DO NOT PACK TIGHT.

Steps:

• In a large bowl, combine ground venison, salt, MSG, hot sauce, curing mixture, barbeque seasoning, water, liquid smoke, garlic powder, and pepper; mix thoroughly. Cover, and refrigerate for 2 hours.
• Line food dehydrator trays with plastic wrap. Pat meat mixture into a very thin layer on the trays. Place in dehydrator set according to manufacturers directions. Once the meat has firmed up, after about the first 2 hours, remove it from the plastic, cut into strips, and replace onto the racks. Continue until the meat is done drying, about 5 to 10 hours total depending on machine.
• When finished, blot off any grease with a paper towel. Store in the refrigerator in a jar with a tight fitting lid.

Steps:

• Whisk together the sugar, black pepper, onion powder, garlic salt, lemon juice, liquid smoke, paprika, hot pepper sauce, Worcestershire sauce, teriyaki sauce, and soy sauce in a large glass or ceramic bowl. Add the venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours. Mix the venison a few times as it marinates to ensure even absorption of the marinade.
• Remove the venison strips from the marinade and squeeze off excess. Discard the remaining marinade. Arrange the venison on the racks of a food dehydrator so that it does not overlap.
• Dry the venison on High until dry but still pliable, about 4 hours. The jerky should bend without breaking. Store the jerky in an airtight container or in a resealable plastic bag.